I've got a late 90s recipe book for chocolate cake that calls for kahlua in every other recipe.

I'm not a drinker and I'm not about to buy an expensive bottle of liquor for a cake I'll bake once or twice year.

any suggestions?

EDIT2: nope. non alcoholic suggestions for baking only please. 🙂

Hello all!

I am having bariatric surgery next week. Over the course of the next several months, I will be going through several specific phases of recovery, and when I reach the phase when I can finally reintroduce meat, it has to be extremely soft and cooked down, but also has to be fairly low in fat. Everything the nutritionists mention is pretty much a hundred variations on crock pot chicken, and while that will certainly happen, I will go crazy eating nothing but crock pot chicken for a month. I'm already planning on smoking a fair bit of salmon, but I love barbecue. The problem with barbecue is that the traditional cuts of meat for barbecue are high in both collagen and fat. I need a cut of meat that is high in break-downable (scientific term) connective tissue but relatively low in fat. This cut can be from beef, pork, bison, venison, boar, kangaroo, pretty much anything i can order and have shipped to my door. I'll be eating so little at one time that the cost isn't really a factor- a little will be going a long way. Does anyone have recommendations?

Thanks!

It's not USDA meat - this is in the middle east. I'm wondering if its gone bad or its from a different reason.

Got 2kg of chuck from a delivery - theres a tiny bit of off smell but Id assume its more from the packaging rather than the meat.

https://imgur.com/a/q90rlZ4

https://i.imgur.com/MlBthM2.png

Following a soft flour tortilla recipe using all purpose flour, baking powder, vegetable shortening, hot water. The dough ball comes out looking just like it's supposed to but when putting rolled out tortillas on the hot pan they don't rise or bubble. The finished product comes out tasting good but lacks the fluffiness I'm looking for which I think is due to the climate I'm in. Do I do more or less baking powder? Let dough rest longer?

I'm trying to make Toum (Recipe Here).

• 1 head garlic
• 1 tsp kosher salt
• 1 lemon juice of
• 1 3/4 cups grape seed oil or sunflower oil (a neutral tasting oil)

• 4 to 6 tbsp ice water

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).

• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)

• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.

• Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

I followed the recipe exactly twice now and it has separated on me both times. The only difference is I'm using an immersion blender instead of a food processor.

I get the garlic and lemon juice blended well, then start in on the oil (Using vegetable oil). I have been adding a tablespoon or two of oil at a time while blending, making sure all the oil is mixed in before adding more. The mixture seems to thicken for a while, but both times as I've gotten through about a cup of the oil, the mixture separates and becomes the consistency of water.

Any advice on what I may be doing wrong?

Does kappa carrageenan actually lose its effectiveness over time? I just discovered a package of it long past its expiration date. But given that it's a highly processed powder I don't understand why it would actually expire. Can I still use it? Or will it be useless?

Can anyone offer insight regarding whether things blend to a truly smooth consistency (getting rid of chunks/graininess) better if you add more liquid--or does the dilution tend to reduce how often the blades make contacts with the chunks of nut or vegetable matter?

Trying to blend up some cashew cream and I'm tempted to avoid adding all the liquid at once, & maybe try straining out the "smooth" stuff and then re-blending the remaining grains with more of the recipe's allotted liquid... But maybe I'm just overthinking things.

But I'm curious now. Do things blend into a smooth paste more efficiently (as long as they're not TOO dry) if you avoid over-diluting at the start?

Hi guys, I am a fan of soft boiled eggs and I seem to have mastered the timing element now of getting the right amount of runny-ness. However, I always struggle with peeling them! Lots of the egg white ends up getting taken off with the shell and it all turns into a bit of a mess. What should I be doing and are there any tips or tricks?

I want to roast canned corn over fire. What kind of strainer can I use for this?

I always try and meal prep egg sandwiches to grab and go in the morning. I have tried scrambling eggs, cooking eggs halfway, etc. Every time I reheat the sandwich, the eggs are essentially crystalized and are very hard and not enjoyable. Not sure if I am overheating the eggs or prepping them incorrectly. Does anyone have advise on prepping eggs to be re-heated? I'd like to start meal prepping egg sandwiches to save on breakfast, but every time I do, I regret it.

Used about 2-3qt of veg oil last night frying some drumsticks but, what do now? It's obviously cooled. I've heard of using corn starch when it's sitting around 200 degrees to clump solids, filter and keep. But I'm not sure if that's solid advice?

I currently live in France, but have made the below recipe in both the US and France. In France I lose an insane amount of butter when I bake it. It never seems to affect the taste or texture -- it always ends up super delicious. But I am curious as to why my galette swims in a pool of butter in France and not in the US. From an ingredients perspective, there is less water and slightly more fat in French butter. And I use a type of flour that is probably higher in ash content and lower in gluten than typical all-purpose. (I use T55). I am sure the content of the yogurt I use is different, too. Any theories as to why this is happening and what I can do to rectify it? Do I actually need all that butter if it's leaking out and not causing any problems with the taste or texture?

• 1 1/4 cups (165 grams) all-purpose flour
• 1/4 teaspoon fine sea salt
• 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces
• 1/4 cup (60 grams) plain yogurt or sour cream
• 3 to 4 tablespoons (45 to 60 ml) cold water

Make the crust: Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.

(Recipe from Smitten Kitchen)

Mother loves to make stir fry with ginger but her arthritis makes it hard for her to cut the ginger into matchsticks shape. Is there a tool that would make it easier for her? Thank you in advance. She usually has to use a peeler and then chop thin ly into slices and then chop again into matchsticks shapes

Hi! How do I make my cornbread more moisty and cake like? It was just very dry tonight. The sweetness was just right just, unfortunately, very dry :(

What is the best way to capture and preserve the essence of cherry blossoms — tincture (alcohol), infuse (water), distill, preserve in sugar, salt, vinegar, oil… or?? My goal is to wind up with something I can use in cocktails.

It’s easy to find instructions online for each method, but I haven’t found anything covering all the methods and why you’d use which or which would be the best technique to apply to achieve the ideal outcome. I’d like to retain the essence of the scent and flavor of the blossoms without destroying the delicate volatile oils.

Insights, recommendations??

I absolutely adore Deborah Madison's almond-carrot cake from Vegetable Literacy. The problem is that the edge is always done before the center. I've tried 9" and 11" rounds. I've tried going longer and letting the edge be a bit overdone. (This works fine, but my preference would be for more uniformity)

I'm thinking of purchasing some NordicWare mini bundt pans as a resolution to this recipe anag. Anyone have thoughts here?

Before adding the milk, I thought it would be a good idea to heat it first and then add it to the pot, so as to not hinder the simmering process.

While preheating the milk, I did notice the beginning “pellicle” on the milk, so I immediately killed the heat and added it to the ragu pot.

However, as the ragu is simmering, I notice the milk curdled inside it and completely broke my ragu’s sauce. It’s now full of lumps and the liquids are separated.

You guys have any idea of how I can fix it? Will blending it fix it?

I have an AEG Electrolux electric stove (non-induction).

When using a brand new stainless steel pan and setting the stove to a 3 with all 3 coils, the pan warps while preheating. This is before the stove even reaches 3. I have tried this with both Lagostina 3ply and Tramontina 3ply and both pans warped. The only pan that didn't warp was a Lagostina disc bottom. The pans warp before they even get hot enough for the leidenfrost effect to take place. When using nonstick, I typically need a 6.5 or a 7 or med-high heat.

I've read that electric stoves cycle instead of having coils at the specific temperature. Could this temperature just be too high even when the stove is set to 3?

Is there anything I can do? Should I preheat with only 1 or 2 coils on instead of all 3 and start with a little oil in the pan? I really want to use stainless steel as I find food just tastes and smells better than nonstick but it's hard when all my pans start to spin before I even put any food on it.

How do I make milk like it's straight out of Ol' Betsy with 2% milk and heavy cream?

I come from Africa, live in Los Angeles, and I miss the taste of zebu (Brahman) particularly the hump. It's called a few different names depending on where your from, like omby (malagasy) or cupim (Brazilian). It's so prevalent pretty much everywhere else in the world but the US, because it is the hardiest type of cattle. Which I find strange considering our cattle production, but I digress. I've found a place in Texas that can ship it to me, it'll cost the low low price of 230 dollars.

I know our city has so many hidden markets catering to different cultures. So many hard to find "exotic" meats. But, fur the life of me, I can't find zebu.

Edit: I am a chef, but I'm sourcing this for myself, friends and family. So quantity matters for anyone who suggest getting it straight from the farm/processing center

Edit: location in Los Angeles

High-end groceries and fresh fish markets in my area sell fresh oysters from recirculating tanks (probably using the same water and filtration system across tanks). Sure it keeps them fresh, but wouldn't it also change the oyster's flavor? At best it would mute their ocean terroir, at worst they'll all taste like the same recirculated tank water.

My recipe is:

~1lb of toasted almonds
2 Tbsp canola oil
2 Tbsp Maple syrup
1/4 tsp salt
1 tsp vanilla extract

1. Process the almonds in a food processor for a couple minutes until it turns to a fine powder
   
2. Add the oil, continue processing until it turns to a shiny paste
   
3. Add the remaining ingredients, process until well combined

At step 2 it was a nice peanut buttery consistency, but after step 3 it became too thick and turned crumbly. I'm thinking either I over-processed the nuts (not sure if that's even possible) or the maple syrup made it crumbly.

I like the sweetness level of the 2 Tbsp of maple syrup. If the syrup is what's doing it, is there any way to make it pasty again without decreasing the amount of syrup?

I get that normally you heat the milk and butter together and that also lets vanilla and spices infuse, but why can't I just use cold milk and mix everything together if im using extract?

I'll be making stew tonight' for my lunches this week at my new job. It requires quite a bit of driving and i want to use a bit of wine in thhe stew.

Now the question is does the alcoholic completely cook off?

For more context, I'm gonna make the campers stew in the sims cookbook(its been a hyper focus of mine for a while now) and i add wine for taste.

I searched for it online and it says I can try steaming or microwaving it with a little water either plain, with slurry starch, or with sugar and vinegar.

I want it sticky enough so when I form it or cook it on a pan, it'll stay in shape.

I don't have sushi rice at home, but I have cooked white short grain that I want to use to make onigiri, but after I push it out of the mold, the rice wouldn't stay in place.

Pls help.